Cinnamon Roll Poke Cake

Cinnamon Roll Poke Cake 1 box white cake mix - prepared as directed on the box in a 9x13 pan Filling: 1 can sweetened condensed milk 4 tbsp melted butter 1/2 c brown sugar 1 tsp cinnamon Frosting: 1/2 c heavy cream 1 8-oz block cream cheese 4 tbsp butter, softened 1 c powdered sugar 1 tsp vanilla extract Prepare the cake mix as directed on the package in a 9x13 pan. Allow the cake the completely cool in the baking dish. When cooled then you can poke holes in the cake with the end of a wooden spoon. Combine the filling ingredients until smooth. Pour over top of the "poked" cake, spreading over the entire top to make sure to get the filling in the holes. For the frosting whip the heavy cream until there are stiff peaks. Set aside. In another bowl combine the remaining frosting ingredients until smooth. ​ Gently fold in the whipped cream into the cream cheese mixture with a spatula. Frost the top of the cake and refrigerate until its ready to serve. Store any leftovers in the fridge because of the whipped cream in the frosting.